12 servings (serving size: ) (serving size: 1 wedge)

Choose persimmons that are soft but not mushy. If they're firm, let them ripen in a paper bag on the kitchen counter for a couple of days.

How to Make It

Step 1

Preheat oven to 350°.

Step 2

Cut tops off persimmons; scrape pulp away from skin with a spoon. Place persimmon pulp, milk, sugar, and eggs in a food processor or blender, and process until smooth.

Step 3

Lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 4 ingredients (through salt) in a large bowl; make a well in center of flour mixture.

Step 4

Gradually add persimmon mixture to flour mixture, stirring just until blended. (Batter will be thin but will thicken quickly.) Let batter stand for 10 minutes to thicken. Pour batter into a 9-inch springform pan coated with cooking spray.

Step 5

While batter stands, melt butter in a small skillet over medium-high heat. Add chopped pecans; cook 3 minutes or until pecans are toasted. Sprinkle pecan mixture over batter. Swirl pecan mixture into batter using a knife or skewer. Bake at 350° for 1 1/2 hours or until cake is set in the center and a skewer inserted into center comes out clean. Let cool 15 minutes; remove cake from pan. Cut into wedges.

Ratings & Reviews

a fail for me, maybe it will work for you

November 12, 2015
made exactly to recipe, got a beautiful cake out of oven, deep brown & fragrant.  however, when it was released from the springform we saw that the batter had separated into two layers during baking.  the bottom half was sorta like a persimmon bread pudding, thouroughly cooked but very most, almost wet.